Lamb Crown Roast
An impressive lamb dish taken from Dairy Diary Favourites cookbook.
Ingredients
Racks of lamb 2, with 6–8 cutlets each
Butter 50g (2oz)
Onion 1 large, peeled and chopped
Garlic 2 cloves, peeled and crushed
Celery 3 sticks, sliced
Dried apricots 50g (2oz), chopped
Dried cherries 50g (2oz), chopped
Pistachio nuts 50g (2oz), chopped
Fresh breadcrumbs 110g (4oz)
Chopped mint 3 tbsp
Lemon 1, grated zest and juice
Egg 1, beaten
Salt and freshly ground black pepper
Steamed new potatoes and vegetables to serve (optional)
Instructions
1
Preheat the oven to 200°C/180°fan/Gas 6.
2
Bend the racks to form a crown, fat side inward, and secure with string.
3
Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.
4
Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.